Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Potato Bread with Mustard and Entrecôte Steak
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Potato Bread with Mustard and Entrecôte Steak
  • Potato Bread with Mustard and Entrecôte Steak
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By Andreas Viestad

    Potato Bread with Mustard and Entrecôte Steak

    Print Friendly
    Share
    Print Friendly

    We built our own little baking oven using stones and we baked our bread on this.  It was a mixture of pinnebrød (stick bread) and stone-baked bread. Delicious food for walkers, which can easily be made indoors and served with either entrecôte steak or other types of meat.

    This recipe is suitable for baking outdoors over an open fire, but it can also be prepared at home in your oven.

    Servings: 2

    PREPARATION:

    • 1

      Before leaving home: dissolve the yeast in the water and add a pinch of salt to the flour. Put the liquid and flour in a small plastic bag, seal the bag and then mix well. (If you are baking indoors you can forget the bag and use an ordinary bowl).

    • 2

      Light a fire or heat up the oven to 200˚C (390˚F). Wrap the potatoes in aluminium foil and bake them until they are cooked through. Remove the potatoes from the fire and allow them to cool down. Peel and mash the potatoes and place them in the bag with the dough. Mix well. The dough should be fairly loose.

    • 3

      Put a bit of flour on a hot stone (or on a cooking plate) and pour the dough over it. Turn it over when it has a fine, golden brown crust.

    • 4

      Pour a bit of olive oil and salt over the entrecôte steak and cook this directly on the stone next to the potato bread (or in the oven). Cut the bread in half, lengthways (like pita bread). It should be moist, but not doughy.

    • 5

      Place the entrecôte on top with a bit of mustard and serve.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E08 A Modest but Generous Spud. Bookmark the permalink.
  • Comments

  • Related articles

  • We built our own little baking oven using stones and we baked our bread on this.  It was a mixture of pinnebrød (stick bread) and stone-baked bread. Delicious food for walkers, which can easily be made indoors and served with either entrecôte steak or other types of meat.

    This recipe is suitable for baking outdoors over an open fire, but it can also be prepared at home in your oven.

    Servings: 2

    PREPARATION:

    • 1

      Before leaving home: dissolve the yeast in the water and add a pinch of salt to the flour. Put the liquid and flour in a small plastic bag, seal the bag and then mix well. (If you are baking indoors you can forget the bag and use an ordinary bowl).

    • 2

      Light a fire or heat up the oven to 200˚C (390˚F). Wrap the potatoes in aluminium foil and bake them until they are cooked through. Remove the potatoes from the fire and allow them to cool down. Peel and mash the potatoes and place them in the bag with the dough. Mix well. The dough should be fairly loose.

    • 3

      Put a bit of flour on a hot stone (or on a cooking plate) and pour the dough over it. Turn it over when it has a fine, golden brown crust.

    • 4

      Pour a bit of olive oil and salt over the entrecôte steak and cook this directly on the stone next to the potato bread (or in the oven). Cut the bread in half, lengthways (like pita bread). It should be moist, but not doughy.

    • 5

      Place the entrecôte on top with a bit of mustard and serve.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook